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Mozzarella Chicken Pasta Salad – Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (rotini, fusilli, or penne)
  • 2 cups cooked chicken, shredded or cubed (grilled, poached, or rotisserie)
  • 8 ounces fresh mozzarella, cut into bite-size pieces or mini bocconcini, drained
  • 1 cup cherry or grape tomatoes, halved
  • 1 small English cucumber, diced (or 2 Persian cucumbers)
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup roasted red peppers, sliced (optional but delicious)
  • 1/2 cup pitted Kalamata or black olives, halved (optional)
  • 1/4 cup fresh basil, thinly sliced (plus more for garnish)
  • 2 tablespoons fresh parsley, chopped
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice (plus more to taste)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely grated or minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey (or sugar), to balance acidity
  • 1/2 to 3/4 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water well.
  2. Whisk the dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, honey, salt, pepper, and red pepper flakes if using. Taste and adjust acidity and salt.
  3. Toss the warm pasta with dressing: Add the drained pasta to a large mixing bowl. While still slightly warm, pour over about two-thirds of the dressing and toss. This helps the pasta absorb flavor.
  4. Add chicken and veggies: Fold in chicken, tomatoes, cucumber, red onion, roasted red peppers, and olives. Gently toss to distribute evenly.
  5. Add mozzarella and herbs: Add mozzarella, basil, and parsley. Drizzle in the remaining dressing and toss lightly so the mozzarella stays intact.
  6. Taste and finish: Season with more salt, pepper, or lemon if needed. Garnish with extra basil. Serve right away or chill for 30–60 minutes to let flavors meld.